Maharashtra

Aluchi patal bhaji

Name: Aluchi patal bhaji
Total time: 45 min
Yield: 5 servings
Cuisine: Marathi
Ingredients: 8 to 10 leaves stems peeled colocasia leaves (taro leaves); 1/4 cup soaked 1 hour chana dal (split chickpeas); 1/4 cup soaked 1 hour peanuts; 2 tbsp besan (chickpea flour, gram flour); a small ball soaked tamarind; 2 tbsp jaggery; 2 1/2 tsp goda masala; 3/4 tsp red chilli powder (indian red chili powder); 1 1/2 tbsp dry coconut desiccated coconut (unsweetened shredded coconut); 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; a pinch asafoetida; 8 to 10 curry leaves; Salt, to taste; 2 1/2 cups water

Colocasia leaves in a sweet and sour gravy with peanuts and chana dal. Festive pangat essential.

45 minTime

7 gProtein each

mildSpice

The festive leaf curry2 chapters · 1 min read

Make it your way

Grandma's wayAs served at Ganpati and wedding pangats.

The original

201kcalsame

7 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Colocasia leaves (taro leaves)8 to 10 leaves, stems peeled

Chana dal (split chickpeas)¼ cup, soaked 1 hour

Peanuts¼ cup, soaked 1 hour

Besan (chickpea flour, gram flour)2 tbsp

Tamarinda small ball, soaked

Jaggery2 tbsp

Goda masala2½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Desiccated coconut (unsweetened shredded coconut)1½ tbsp dry coconut

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Saltto taste

Water2½ cups

Method

4 steps

1Wash the leaves, peel the stems and chop both. Pressure cook with chana dal, peanuts and 1 cup water for 3 whistles.
2Mash the leaves with a whisk. Mix besan into 1/2 cup water and stir in.
3Add tamarind water, jaggery, goda masala, chilli, coconut, salt and the rest of the water. Simmer 10 minutes, stirring.
4Heat oil, crackle mustard and fenugreek, add asafoetida and curry leaves and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Aluchi patal bhaji

Colocasia leaves in a sweet and sour gravy with peanuts and chana dal. Festive pangat essential.

45 minTime

7 gProtein each

mildSpice

The festive leaf curry2 chapters · 1 min read

Make it your way

Grandma's wayAs served at Ganpati and wedding pangats.

The original

201kcalsame

7 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Colocasia leaves (taro leaves)8 to 10 leaves, stems peeled

Chana dal (split chickpeas)¼ cup, soaked 1 hour

Peanuts¼ cup, soaked 1 hour

Besan (chickpea flour, gram flour)2 tbsp

Tamarinda small ball, soaked

Jaggery2 tbsp

Goda masala2½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Desiccated coconut (unsweetened shredded coconut)1½ tbsp dry coconut

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Saltto taste

Water2½ cups

Method

4 steps

1Wash the leaves, peel the stems and chop both. Pressure cook with chana dal, peanuts and 1 cup water for 3 whistles.
2Mash the leaves with a whisk. Mix besan into 1/2 cup water and stir in.
3Add tamarind water, jaggery, goda masala, chilli, coconut, salt and the rest of the water. Simmer 10 minutes, stirring.
4Heat oil, crackle mustard and fenugreek, add asafoetida and curry leaves and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Aluchi patal bhaji

Make it your way

Ingredients

Method

Aluchi patal bhaji

Make it your way

Ingredients

Method

Make it a meal